Taking this dish out of Linda’s playbook, I decided to make a risotto. With so much zucchini being produced in the garden, I am actively engaged at using them in as many ways as possible. Well, this was a winner! So full of flavor and depth. The rice soaks up every bit of flavor you add and richly delivers them to you with every bite…

Zucchini Risotto With Sun Dried Tomatoes & Scallops
2 medium zucchini grated
1 1/2 cups Arborio rice
1 onion diced
3 cloves garlic chopped
4 cups chicken stock
1/2 cup white wine
1 tsp seafood seasoning
1/2 tsp celery salt
1/2 tsp onion powder
1/2 cup sun dried tomato pesto
3/4 cup Pecorino Romano cheese
12 sea scallops
1 tsp pepper
4 Tbs butter

In a large skillet heat three Tbs of butter and slowly cook the onions and garlic until tender. Add the rice and cook for a few minutes on medium-low. Next add the wine and cook for 2 to 3 minutes. Begin adding the chicken stock 1/2 cup at a time cooking until liquid is absorbed each time. This process takes some time, so be patient. Once you have used 3 cups of the stock, add the shredded zucchini, seafood seasoning, celery salt, onion powder and pepper. Cook for a few minutes then add another 1/2 cup of stock. Now add the sun dried tomatoes and the last of the stock. (If at this point you think you still need some stock continue adding until the rice is the desired consistency you want).

In a separate sauté pan in a little butter, season and cook the scallops for 1 minute on each side. Remove both the risotto and scallops from the heat. Mix the cheese in the rice and plate the rice adding 3 scallops to each plate. Delicious!

Enjoy!

Heidi

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